Yet another Life-changing Bread

I have found a great recipe, created by Sarah Britton, and changed it to fit my new eating plan. I have found it very nice, crunchy and tasty.

Mix the following ingredients into a loaf pan, lined with baking paper, mixing them together:

1/2 cup linseeds

1/2 cup flax-seeds

1 cup of a nut mix (hazelnuts, almonds, brazil nuts, pine nuts)…chopped slightly, leaving mostly uncut

1 1/2 cups of quinoa flakes

4 tablespoons Psyllium seed husks or powder

1 teaspoon sea salt or Himalayan salt

1 teaspoon cumin

1 teaspoon aniseed

1 tablespoon caraway seeds

1 tablespoon fennel seeds

In a separate bowl, whisk together:

1 tablespoon pure maple syrup

3-4 tablespoon coconut oil

1 1/2 cups of filtered water

and add the mixture to the dry ingredients, smoothen the top and pressing into the top:

1/2 cup of pitted Kalamata olives (I used green ones with paprika inside) .

Let the mixture stand for at least three hours. I have left it outside on the counter overnight, cooking it in the morning, for 20 minutes in a 180 degree C preheated oven.

Then remove the bread, turn it upside down and cook a further 30 – 40 minutes. 

I hope you like it as much as I do. I freeze a part of it, but even without it, it will last about 5 days, especially if kept in the refrigerator.



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